BelgianHot chocolate premix, 1 kg box of 20 sachets
Rich European Milk Chocolate
Built on imported Belgian couverture rather than a standard cocoa base, this is the richest, silkiest variant in the range. Produced in small batches to preserve the higher cocoa-butter content that gives it its body, this is the hot chocolate you put on the menu as a statement, not a default.
1kg Box · 20 x 50g Pouches
1kg Box · 20 x 50g Pouches
Limited monthly batch run
Premium menu tier, dessert bar showcase
Slight boil in milk, up to 2 min · 1 pouch per cup
9 months, sealed
Imported, Not Approximated
Most "Belgian-style" hot chocolates substitute in a standard cocoa base with flavouring. Ours starts with actual Belgian couverture, which is why the batches are smaller and the shelf life shorter, real cocoa butter behaves differently than the stabilized fat in a mass-market premix. Menu it as what it is: the exception, not the everyday.
Using Belgian in a café
Belgian is made with imported Belgian couverture, not a standard cocoa base with flavouring. It is the richest, silkiest cup in our range, made in limited monthly batches: the hot chocolate for the premium line of your menu.
- Pack
- 1 kg box, 20 sachets of 50 g, ₹850
- Cups per box
- 20
- Cost per cup
- ₹42.50 for the sachet plus about ₹7 for 175 ml milk, about ₹50 (our calculation)
- Best for
- Premium menu tier, dessert bar
- Method
- 150 to 200 ml whole milk, slight boil, whisk in the sachet
- Production
- Limited monthly batches
- Shelf life
- 9 months, sealed
- Bulk
- Minimum 12 kg (12 boxes), small-batch pricing, monthly allocations
How to order
Order boxes on this page with prepaid checkout. The wholesale minimum is 12 kg (12 boxes): use the B2B page or WhatsApp +91 99969 89279 for better rates and monthly supply. Orders ship from Rohtak, Haryana, and usually reach metro cities in 3 to 5 business days.
Questions cafés ask
How do I make it?
Heat 150 to 200 ml of whole milk to a slight boil. Take it off the heat, empty one 50 g sachet into it and whisk until no chocolate flecks are left. Return it to low heat for 10 to 15 seconds if you want it thicker.
Is it real Belgian chocolate?
Yes. It starts with imported Belgian couverture.
Why is the shelf life 9 months, not 12?
Real cocoa butter behaves differently from the fats in a mass-market premix, so it keeps for a shorter time.
Is it always in stock?
It is made in limited monthly batches. Wholesale partners get monthly allocations.
What is the minimum order?
12 kg (12 boxes) for wholesale, with monthly contracts available.
Building a Premium Menu Tier?
Small-batch pricing and limited monthly allocations for wholesale partners.
From the Journal
Read the Journal →
How Cafes Make Hot Chocolate, and Why Most Cups Taste Thin
How do cafes make hot chocolate? Four methods and what each does to the cup, plus the pan method we use for a thick cup in up to 2 minutes.
Why Your New Menu Item Flops Before Anyone Tastes It
Most new drinks do not fail on taste. They fail on a price nobody was willing to test. A pricing method for any new item, using hot chocolate as the example.
Hot Chocolate Is Not a Winter Problem. It Is a Menu Problem.
Does hot chocolate sell in summer? It dips. One drink swings with the weather, but a cafe menu built in pairs, hot and iced, barely moves.